Thursday, April 30, 2015

International Bake Date: Spring 2015 - The recipes

The unveiling of all the glorious recipes of the International Bake Date is now. Come take your nose and tummy on a transcontinental journey with these easy to follow recipes. Don't be daunted by your lack of certain ingredients. If you compare the original recipes to the ones written, you will find all the tools you need to hack into these.



200g low gluten flour (cake flour)
200g fine sugar
125 g butter unsalted
2 tsp baking powder
3 eggs
zest of 1 lemon

1. Preheat oven at 150 C
2. Melt butter and allow to return to room temperature.
3. Cream fine sugar and butter.
4. Whisk egg and lemon until frothy and mix into butter.
5. In a seperate bowl, combine flour, baking powder and salt. Slowly mix this into butter mixture

6. Place in fridge to become solid for about an hour.
7. Spoon into mould.
8. Place in oven for 30 mins. Watch as the mix melts into shape.

Chocolate, Coconut and Mint Cake

Chocolate, Coconut and Mint Cake adapted from

3 eggs
1 cup sugar
1 cup low fat yogurt
1/2 cup oil
1 cup mint syrup (sourced from a local juice bar)
1 tsp baking powder
2 cups flour
2 cups coconut powder
1 8 oz. Hershey bar (crushed)

1. Preheat oven at 175 C
2. Mix eggs, sugar, oil and yogurt in that order using an electric mixer for about 2 mins on high speed.
3. In a separate bowl, combine flour, coconut powder and baking powder. Slowly add this to the egg mixture. Mix well
4. Add as many pieces of  crushed chocolate to the batter as you desire
5. Mix in mint syrup until your have desired strength and colour. (So my friend just walked into a juice bar and said, 'Can I buy some of your syrup'. That's like going to KFC to buy frozen French fries. So since it's not official, colour and flavour wasn't as concentrated as needed. Keep this in mind when you make yours. Remember never compromise the consistency of your batter.)
6. Place in a greased/lined cupcake or cake tin and bake for 30-40 mins at 175 C or until golden-green? Shrek? brown. Haha!

Apple Cake

Apple Cake adapted from Norwegian Recipes

Cake batter:
125g unsalted butter
1/2 cup white sugar
1 cup flour
1 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla

Apple layer:
2 apples thinly sliced (Garden of Eden apples, I kid you not)
2 tbsp brown sugar
2 tsp cinnamon
1 tsp nutmeg

1. Preheat oven at 175 C
2. Cream butter and white sugar together until fluffy. Beat in eggs and vanilla
3. Sift and mix all dry ingredients ( flour, baking powder, salt) in another bowl.
4. Slowly combine dry ingredients with creamed mixture
5. Place thinly sliced apples (yes we kept the skin) in a bowl and carefully coat with brown sugar, cinnamon and nutmeg by shaking it around.
6. Pour half the batter in a well greased tin. Cover with half of the sliced apples in a beautiful pattern.   Add the remaining batter and cover another layer of sliced apples.
7. Bake for about 50 minutes or until an inserted tooth pick comes out clean.